Reviewed: Oct. 11, 2009

Amazing! perfect for chocolate lovers. I used 5 hershey bars and put a handfull of almonds in the food processer. The chocolate flavor was great, I'm glad I didn't add the last chocolate bar. I also made my own graham cracker crust using the recipe from this site but cut down the sugar to 1 tbls

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Jem

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Reviewed: Feb. 22, 2009

My hubby does not like chocolate so I was quite surprised when he ate 2 of the 12 graham crust tarts that this recipe made. I actually made them for our Priest. He only got 6 of them though. He said with a little whipped cream on top he was in heaven. A friend had 2 of them and raved. Thanks for a great recipe. I used 8 oz. cool whip instead of whipping cream and 12 individual graham cracker tarts. They were very light and were just the right serving size.

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Grancooks

Cooking Level: Intermediate

Home Town: Enid, Oklahoma, USA

Living In: Mesquite, Texas, USA

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Reviewed: Nov. 28, 2008

Absolutely YUMMY!!! I made it for Thanksgiving and it was a big hit! I love Hershey's Symphony milk chocolate so that is what I used. I put in 1 huge 6.8ou bar and another almost half of another one. I used good ol' cool whip instead of the cream and it was just right! I also added small pieces of Heath bar it was great!!! A+++++ and the prep time A+ too way fast and easy!

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chocolate lover

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Reviewed: Jan. 3, 2008

made this using a combo of dove milk chocolate squares and semi-sweet choc chips (to cut back on the sweetness others talked about). omitted the nuts since my family doesn't care for them in pies. topped it with cool whip and it was a HUGE hit! the graham cracker crust gave it a nice texture balance. i'll definitely be making this again!

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PEANUT1974

Cooking Level: Intermediate

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Reviewed: Apr. 25, 2007

I made this because I didn't want to have to bake and needed something easy. I used several Hershey's dark chocolate bars and the rest milk choc plain. I also didn't add the whipping cream, which made the pie somewhat thicker and richer, but still delicious. I also used a regular freezer crust instead of graham cracker. Overall, it turned out great and was very easy to put together. My husband loved it!

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CookinNurse

Cooking Level: Expert

Home Town: Greeneville, Tennessee, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Apr. 5, 2007

Really good. Tasted like smores.

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Robin S.

Cooking Level: Intermediate

Home Town: Moline, Illinois, USA

Living In: Fargo, North Dakota, USA

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Reviewed: Feb. 11, 2007

I make this with a crushed pecan crust instead, you just put pecans in the food processer then mix with melted butter and press into the pie pan, bake it for 10 minutes at 350. I also use less candy bars and more cream so it doesn't come out to rich.

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Natasha

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Reviewed: Jan. 8, 2007

everyone ate it, but no one had second helpings. presentation looked plastic-like, and the taste was similar. needs something

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Amber

Cooking Level: Expert

Home Town: Chico, California, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Dec. 4, 2006

What a cinch! I made this pie for the "kids" table at Thanksgiving and an incredible thing happened...complete silence. When we looked over they were scraping their plates and asking for more. Of course, the grownups said it was all gone and we proceeded into the kitchen with our forks to try it. Thank God I made to. The only negative to this pie is if you make it for more than 2 people, there are no leftovers :(

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Jeanmarie Garner

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Reviewed: Nov. 27, 2006

Super easy and loved by all. This is not the prettiest pie, so I snazzed it up with some whipped cream flowers, chocolate shavings and some pieces of chocolate bar on top.

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RECIPERAVEN

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Nov. 25, 2006

I thought this turned out very good. However, to make it turn out best, you must wait for the choclate marshmallow mixture to COMPLETELY cool! I got it almost to room temperature, but it still melted the whipped cream down; even still, the pie set well after being refrigerated all night, and it was soo good!

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Caitlin

Cooking Level: Intermediate

Home Town: Hubbardston, Massachusetts, USA

Living In: Riverton, Utah, USA

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Reviewed: Jun. 17, 2006

i messed up royally on this recipie, and still it was a 5 star!!!

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Feb. 8, 2006

Wonderful! I made this pie for my boyfriend and he loved it. I am not very experienced in the kitchen but every time I have made this pie everyone asks for the recipe. THANKS for the great recipe!

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Katie

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Reviewed: Dec. 23, 2005

This wasn't too time-consuming to make, considering it is a pie after all, but the results are very yummy. I didn't feel it had that "wow" factor, though. Perhaps some topping like others have suggested, but I almost think this is on the verge of being too rich and would be afraid to add anything else to it. Overall, this is tasty and not too expensive. I will probably make it again but not when I'm aiming to impress.

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TOEVLUGSOORD

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Reviewed: Nov. 16, 2005

Wonderful pie-I always put a layer of cool whip on top of the chocolate filling, then sprinkle chocolate curls over it. I make this sometimes with plain chocolate bars instead of the almond. Either way its delicious.

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BRIDGIE15

Cooking Level: Expert

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Reviewed: Sep. 8, 2005

This was excellent! It tasted just like a Hershey bar. You can't go wrong with this one!

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PRETTYJEAN

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Reviewed: May 30, 2005

This recipe was quick and easy to make, but only rated a 8 on a scale of 1 to 10. A bit too sweet, and too fluffy. Perhaps it is personal preferences, but recipes with pudding mix or cream cheese or a cooked custard base seem to have a better (more substantial) texture and something to counteract the sweetness. (Logically, I should have known this recipe would be very sweet: candy, marshmellows, and whipping cream...).

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MANDT2

Cooking Level: Expert

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Reviewed: Apr. 10, 2005

This is the best pie I've ever had! We call it Smores pie. I've made it at least 10 times since I found the recipe and everyone loves it! (with and without the almonds) When I make it with almonds, I chop them up into little pieces. Thanks for the sweeeet recipe!

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GLENDASUE69

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Reviewed: Feb. 11, 2005

Absolutely delicious! I even used some cool whip instead of whipping cream. It really is better if you chill it overnight though. It took a long time to set up.

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